Newswatch 16′s Sofia Ojeda prepares a delicious Flan dessert for the holidays.
6 large eggs
1 tsp vanilla
2 13 oz. cans evaporated milk
1 14 oz. can sweetened condensed milk
1 1/2 cups of sugar
large baking pan
pre-heat oven to 325 degrees.
Pour 1 cup of sugar in warm pan over medium heat. Continuously stir in 1 cup of sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, swirl it around to coat the sides of the ramekin. the caramel if it begins to harden.
In a mixer or with a whisk blend the eggs. Mix in the milks then slowly mix i the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour the custard mixture into the caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
Bake for 45 minutes in the water bath and check with a knife to the side of the center, if the knife comes out clean, it’s ready.
Remove and let cool. Let each ramekin cool in refrigerator fo 1 hour. Invert each ramekin onto a small plate the caramel sauce will flow over the custard.